Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pint port wine 2 ozs
- 4 pint wine
- 2 ozs
- 1 inch cinnamon stick
Directions
3 oz. isinglass or gelatine Juice of i lemon
4 pint port wine 2 ozs. loaf sugar;
1 inch cinnamon stick or 4 pint wine and \ pint beef tea
Put all ingredients into a saucepan. When the gelatine is dis- solved pour through muslin into a pie dish or soup plate; cut into squares when cool.
Cold on the Chest. — A flannel dipped in boiling water and sprinkled with turpentine, laid on the chest as quickly as possible, will relieve the most severe cold or hoarseness.
If a bruised place be icell bathed in hot water immediately it will prevent a discoloration of the skin.
Salt will relieve the pain caused by the stings or bites of insects if damped with water, applied to the affected part, and bound tightly round with a bandage.
Cure for Corns. — Soak some young ivy leaves in vinegar for a few hours; then tie one of the leaves on the coin with thread. Change each night and morning, and in a few days the corn can be taken out without any pain. After corn has been taken out, continue the leaves for a day or two, in order to remove any little hardness that may remain.
Kehoe Donnelly's Dublin Dams & Bacon